Cook pasta according to directions on pkg. Reserve 1 ladleful of pasta cooking water. While pasta is cooking, bring large saucepan of water to a boil, add salt; add one box of peas and cook for 2 minutes; drain. Transfer to a food processor and puree with the mint, parsley and ricotts; season with salt and pepper. Transfer to a large serving bowl.
In a medium skillet, heat the olive oil, 2 turns of the pan, over medium heat. Add the shallots and cook for 3 minutes. Add the wine, lower the heat and bring to a simmer, then add the remaining box of peas and heat through; season with salt and pepper.
Stir the reserved pasta cooking water into the ricotta mixture. Add the pasta and the shallot-pea mixture and toss; season with salt and pepper. Top with the radishes and pea sprouts.
Originally Submitted
1/2/2010
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